Pesto Chicken Pasta Recipe
Looking for the best pesto chicken pasta recipe? I'll show you how to make this classic dish. It's easy, quick, and so delicious; check it out!
Ingredients
- 12 oz pasta penne, fusilli, or farfalle work great
- 1.5 lbs boneless skinless chicken breasts (or thighs)
- 1 cup pesto store-bought or homemade
- 1 pint cherry tomatoes halved
- 3 garlic cloves minced
- 2 tbsp olive oil
- ½ cup grated Parmesan plus extra for serving
- Salt and pepper to taste
- Red pepper flakes optional, for heat
- Fresh basil or parsley for garnish
Instructions
- Boil a large pot of salted water. Cook pasta according to package directions (10-12 minutes). Drain, reserving 1/2 cup pasta water.
- Cut chicken into bite-sized pieces. Season with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high. Cook chicken 3-4 minutes per side until golden and cooked through.
- Add cooked pasta to skillet with chicken. Stir in pesto. Add reserved pasta water if needed to thin sauce.
- Toss in cherry tomatoes (if using) and Parmesan. Stir and let sit 1 minute.
- Serve hot with extra Parmesan.